Pages

Thursday, July 26, 2012

Good Morning Sunshine!

The kids were up unusually early this fine summer morning. Likely due to the fact their band is performing on Saturday so the neighbors have been blessed with lots of rehearsal time. In any case, teenagers independently awake before noon calls for a special breakfast offering. Today it was cheddar polenta topped with a backyard-fresh, over-easy egg and accompanied by their favorite summertime fruit.

They loved the egg yolk stirred into this super easy polenta:

Bring 4 cups salted water to a boil. Whisk in 1 cup cornmeal very slowly and reduce heat. Continue to cook, stirring very frequently, for about 10-15 minutes. Remove from heat, season with salt and pepper and stir in 1 tablespoon butter, 1/2 cup milk and a handful of grated cheddar cheese until everything is melted and creamy.

Next time we think we'll try it with sauteed mushrooms and spinach or something.